Menu Planning & Recipes

Spicy Pineapple Cole Slaw


Servings:
4
Printable version
Revised 6-6-11

Ingredients:

  • 1 can (8 oz.) pineapple tidbits, with juice
    [or 1 can (11 oz.) Mandarin Oranges, with juice]
  • ¼ tsp. salt
  • ½ tsp. crushed red pepper (less or none as desired)
  • ½ tsp. fresh grated ginger
  • 1/3 c. rice vinegar
  • 1½ Tbl. sugar
  • 1 Tbl. cornstarch
  • 10 oz. cabbage, shredded
  • ½ c. carrot, shredded
  • 4 green onions, cut into ¼-inch pieces
  • 1/3 c. light sour cream

Directions:

1.  In a small sauce pan, combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil stirring constantly. Cook until dressing is thickened (2- to 3-minutes). Remove from heat and let cool to room temperature.

Mandarin version: drain the Mandarin juice into a small sauce pan, add the salt, red pepper flakes, ginger, vinegar (increase to 1/2 c.), sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil stirring constantly. Cook until dressing is thickened (2- to 3-minutes). Remove from heat and let cool to room temperature.

2. Place shredded cabbage, green onions and carrot in a large bowl.

Mandarin version: add the uncooked Mandarins to this bowl too.

3. Stir sour cream into cooled dressing, pour over salad and toss until salad is well coated. Serve immediately.

Nutrition:
Pineapple version (Serving size: 1 cup)
calories
: 116         protein: 2.7g           total carbohydrate: 25.1g     total fat: 1.5g
sugars
: 18.1g      sodium: 608mg     dietary fiber: 3.2g           saturated fat: 1.0g

Mandarin version  (Serving size: 1 cup)
calories
: 144        protein: 3.1g           total carbohydrate: 32.8g     total fat: 1.6g
sugars
: 26.2g      sodium: 806mg     dietary fiber: 3.3g          saturated fat: 1.0g